Ingredients
6 lean pork rib chops, about
1/2 inch thick
1 egg, slightly beaten
2 tbsp water
1/2 tsp garlic powder
1/2 cup crushed pretzels
2 tsp reduced-calorie margarine
Directions
Serve with sauerkraut to give your meal a German accent!
Trim fat from pork chops and remove ribs. Pound pork until 1/4 inch
thick. Mix egg, water and garlic powder. Dip pork into egg mixture.
Coat with pretzels. Heat I teaspoon of the margarine in l inch
nonstick skillet over medium heat until melted. Cook 3 pieces pork
about 8 minutes, turning once, until done. Remove pork from skillet;
keep warm. Repeat with remaining margarine and pork.
6 servings.
Nutrition Information Per Serving Percent of U.S. RDA
Calories 225 Protein 38% Protein, g 25 Vitamin A 0%
Carbohydrate, g 3 Vitamin C
0% Fat, g 15 Thiamin 54% Cholesterol, mg 115
Riboflavin 22% Sodium, mg 150 Niacin 24% Potassium, mg 370
Calcium 0% Iron 4% From the files of Al Rice, North Pole Alaska. Feb
1994
Servings: 1 servings
Pretzel Pork Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads; Meat; Pork
The History of Recipes
We are able to follow the history of meal recipes back into the far past, in truth as far back into recorded history as early Egypt, and possibly even further. Interesting though that maybe, sadly, these ancient recipes were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a collection of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created a few documents which described recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, main course and afters, something that is very familiar to us today. Aspicius also recounts how the Romans made use of many different spices and herbs, including a few that are still present in modern kitchens for example basil, rue and parsley. As we move on, we have a couple of interesting cookery books which were published in the 1300s - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the curry that is popular today, but rather accounts of the types of food on the menues of the nobility of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new foods and spices created an outbreak in publications on food, many of which still exist in private cookery archives. By the time we get to the 20th century, cook books are greatly in demand mostly as a result of more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Pretzel Pork recipe.
